Classic Tuna Noodle Casserole
A creamy, comforting casserole made with tuna, egg noodles, mushrooms, broccoli, and cheddar cheese, topped with crushed potato chips for a golden, crispy finish.
6 Servings
Ingredients
- 1 tablespoon salt
- 12 ounces wide egg noodles
- 2 cups chopped broccoli about ½ pound
- 8 ounces sliced fresh mushrooms
- 2 tablespoons butter
- 1 medium onion chopped
- 2 6-ounce cans tuna drained
- 1 10.5-ounce can cream of mushroom soup
- 2½ cups grated cheddar cheese
- ⅓ cup milk
- 1 tablespoon cream
- Salt and pepper to taste
- 1 cup crushed potato chips
Instructions
Preheat the oven.
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or equivalent oven-safe casserole dish. Set aside.
Cook the noodles and broccoli.
- In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt, then the noodles. Cook uncovered on high heat, stirring occasionally. Two minutes before the noodles reach al dente, add the chopped broccoli and cook for 2 additional minutes. Drain both together in a colander and set aside.
Sauté the mushrooms.
- In a large frying pan, dry-sauté the mushrooms over medium-high heat. Do not add oil or butter; the mushrooms will release their own moisture as they cook. Stir occasionally and continue cooking until the liquid has evaporated and the mushrooms are slightly browned, about 5–10 minutes. Remove from heat and set aside.
Cook the onion.
- In the same pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Remove from heat.
Combine all ingredients.
- In a large mixing bowl, combine the drained noodles and broccoli with the sautéed mushrooms and onion. Add the tuna, cream of mushroom soup, grated cheddar cheese, milk, and cream. Season with salt and pepper to taste. Mix gently until all ingredients are evenly coated and combined.
Assemble the casserole.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the crushed potato chips over the top to form an even layer.
Bake.
- Bake uncovered in the preheated oven for 20 minutes, or until the casserole is hot throughout and the topping is golden brown.
Serve.
- Remove from the oven and allow the casserole to rest for 5 minutes before serving. Serve warm as a comforting main dish.
Notes
To make this casserole gluten-free, substitute the egg noodles with your preferred gluten-free pasta, such as rice or lentil-based noodles. Cook the pasta 1–2 minutes less than the package instructions to prevent it from becoming overly soft during baking. Ensure that the cream of mushroom soup is gluten-free, or prepare a homemade version using gluten-free flour as a thickener. Additionally, use certified gluten-free potato chips to avoid cross-contamination.